Recipe: Cider Vinegar Chicken With Root Vegetables
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.
This warm and earthy Cider Braised Chicken with Root Vegetables is an amazing weeknight dinner. It’s easy to make, hearty and has just the right amount of acidity to brighten up a cold winter’s evening. The rich and tangy sauce contrasts beautifully with the substantive winter root vegetables. Our teen students — many of whom claimed to dislike turnips and parsnips — gobbled this dish up!
Apple Cider Vinegar Braised Chicken with Root Vegetables
1 tablespoon olive oil
4 whole chicken thighs, dried with paper towels
1 carrot, sliced
1 parsnip, sliced
1 turnip, diced
3 cloves garlic, minced
1 leek, sliced
1 tablespoon flour
1/2 cup apple cider vinegar
1 1/2 cups chicken stock
1 tablespoon butter
1. Preheat oven to 350° F.
2. Heat the olive oil in a heavy, oven-safe pot over medium-high heat. Season the chicken thighs with salt and pepper, and add them to the pot, skin-side down. Cook for 10 minutes, or until the skin turns a rich, golden color and begins to crisp. Remove chicken from the pot and set aside. Pour out all but 1 tablespoon of the oil/fat that has cooked off.
3. Add the carrots, parsnips, turnips, garlic and leek to the pot and cook, stirring occasionally, for 5 minutes until they begin to soften. Stir in the flour and cook for one minute. Deglaze the pot with vinegar, scraping up any browned chicken that is stuck to the bottom. Add the chicken stock and bring to a boil. Add the chicken back to the pot, skin-side up.
4. Cover the pot and transfer it to the oven. Allow the chicken to braise for 50 minutes.
5. Heat the broiler. Remove the chicken from the pot and place on a broiler pan or heavy baking sheet. Broil for 5 to 6 minutes, until the skin crisps back up. Meanwhile, place the pot of vegetables back on the stove and allow it to reduce over medium heat. Stir in the butter.
6. To serve, spoon the sauce over the chicken thighs and brown rice.